I want to try a step mash. I am infusing mashing so I only want 2 rests. What 2 temps would at least theoretically be most beneficial? The batch will be a Helles
30 minutes at 62C/144F, then 30 minutes at 72C/162F should work fine, plus mash out.
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing
The malt gelatinization temps from last years crops is high. I would target 148ish for the first rest.
My usual 2 step is 148/162-165
How long are you holding the rest at 162-165 °F?
20-30 min. IIRC.
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution?
It’s not too big a deal. I start at 1-1.25 qt. lb. For the step I just stir in boiling water while I check the temp. When I hit the temp I’m going for, that’s enough water.
I’m curious to know how long it takes for the temperature to stabilize. One thing I suspect about infusion step mashing is that the ramp rate is fairly high given that most are using Boiling water to increase temperature.
I really don’t recall, but probably not more than 5-10 min. I know you’re a proponent of slow steps.
My plan is to bring would usually be my sparge water up to a near boil and slowly drain it in until I hit my temp or top out my mash tun. My goal is to have those 2 things happen as close to the same time as possible so there would be little or no actual sparge.